Original Back Bay Sangria

Lake House

Semi-Private room seating up to 100 people, Reception-Style up to 145 people.

Harborside Room

Private room seating up to 130 people, Reception-Style up to 175 people.

Ocean Room

Private room seating up to 30 people, Reception-Style up to 35 people.

Dockside Room

guests are offered a choice of red or white wine paired with entrees

Wine Service with Dinner

classic liquors, beer, wine, soft drink & juice

Additional Two Hour Open Bar

Champagne

Assorted Mini Pastries, Cupcakes or Cookies

from one of our preferred vendors served with coffee and tea

Wedding Cake

Pasta Primavera

jasmine rice, asparagus, lemon butter sauce

Pan Roasted Salmon

Roasted Chicken

Roasted Tomato Soup

local oysters, jumbo shrimp cocktail, lump crab meat

Raw Bar

Vegetable Crudite

cured meats, marinated mozzarella, assortment of marinated vegetables, toast points, crackers, fig jam, local honey

Charcuterie

Chicken Satay

Tomato Bruschetta

Beef Spring Rolls

Tuna Canapé

Classic Bloody Mary

Buffalo Chicken Wings

Joe's Prime Burger Slider

Wash the orange, lemon, peach, and apple thoroughly. Slice the orange and lemon into thin rounds. Cut the peach and apple into bite-sized pieces.

Prepare the Fruits

In a large pitcher, combine the Shiraz wine, Giffard Peach Liqueur, and Don Q Limón Rum. Stir gently to mix the ingredients well.

Mix the Base Ingredients

Add the prepared fruits (orange, lemon, peach, and apple) into the pitcher with the wine mixture. Stir gently to distribute the fruits evenly.

Combine Ingredients

Pour in the simple syrup to the mixture, stirring to combine. Adjust sweetness to taste.

Add Sweetener

Refrigerate the sangria for at least 2 hours to allow the flavors to meld together.

Chill

Before serving, add the club soda to the pitcher and stir gently. Serve the sangria over ice in individual glasses, garnished with fresh mint leaves.

Serve the Sangria

Shiraz wine

Giffard Peach Liqueur

Don Q Limón Rum

Orange

Lemon

Peach

Apple

Fresh Mint Leaves

Club Soda

Simple Syrup

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix together the whole milk, vegetable oil, vanilla extract, and eggs. Beat until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool

In a medium bowl, beat the unsalted butter until creamy.

Cream Butter

Gradually add the powdered sugar, heavy cream, and vanilla extract to the butter, mixing until smooth and fluffy.

Add Sugar and Cream

Sift in the cocoa powder and mix until fully combined and the frosting is light and spreadable.

Incorporate Cocoa

Once the cake is completely cool, spread the frosting evenly over the top using a spatula.

Frost the Cake

Sprinkle chocolate shavings over the frosting and place fresh mint leaves on top for decoration.

Garnish

Cut into squares and serve at room temperature. Enjoy your Lake House cake!

Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

salt

whole milk

vegetable oil

vanilla extract

eggs

unsalted butter

powdered sugar

heavy cream

cocoa powder

chocolate shavings

fresh mint leaves

In a large bowl, mix together olive oil, minced garlic, lemon juice, and dried oregano. Add the chicken breasts and coat them well with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 10-12 minutes until the vegetables are tender.

Sauté the Vegetables

On a large platter, arrange the grilled chicken breasts and top with the sautéed vegetable medley. Garnish with fresh parsley and lemon wedges.

Serve the Dish

Chicken Breasts

Olive Oil

Garlic

Lemon Juice

Dried Oregano

Bell Peppers (Red, Yellow, Green)

Zucchini

Red Onion

Salt

Black Pepper

Fresh Parsley

Lemon Wedges

Thoroughly clean the chilled shrimp and crab meat. Ensure the shrimp are deveined and the crab meat is picked for any shells.

Prepare the Seafood

In a bowl, combine seafood sauce with a splash of lemon juice and horseradish to taste. Mix well and set aside.

Make the Cocktail Sauce

Wash and dry the parsley, celery sticks, and lettuce leaves. Cut the celery into sticks and arrange on a platter with the lettuce leaves as a bed.

Prepare the Garnishes

On a large serving platter, arrange the chilled shrimp and crab meat. Place lemon wedges around the seafood for garnish.

Arrange the Seafood

Place the cocktail sauce in a small bowl in the center of the seafood platter. Serve alongside the prepared garnishes.

Serve with Dipping Sauces

Chilled Shrimp

Crab Meat

Seafood Sauce

Cocktail Sauce

Celery Sticks

Lettuce Leaves

Preheat the oven to 375°F (190°C). Clean and remove stems from the mushrooms. In a skillet, sauté garlic and chopped mushroom stems in olive oil until softened. Mix with cream cheese, breadcrumbs, herbs, salt, and pepper. Stuff each mushroom cap with the mixture and bake for 20 minutes.

Prepare Stuffed Mushrooms

On toothpicks, thread cherry tomatoes, fresh basil leaves, and mozzarella balls. Drizzle with balsamic glaze and set aside for serving.

Assemble Mini Caprese Skewers

Boil shrimp in salted water for 2-3 minutes until pink and cooked through. Shock in ice water and chill. Serve with cocktail sauce.

Prepare Shrimp Cocktail

Marinate chicken pieces in olive oil, lemon juice, garlic, and herbs for at least 30 minutes. Thread onto skewers and grill over medium heat for about 10-12 minutes, turning until cooked through.

Grill Chicken Skewers

Cook pasta according to package instructions. Drain and rinse with cold water. In a bowl, mix pasta with diced bell peppers, olives, cherry tomatoes, and Italian dressing. Chill until ready to serve.

Prepare Vegetarian Pasta Salad

Form ground beef into small patties. Season with salt and pepper. Grill or pan-fry for about 3-4 minutes per side until cooked to desired doneness. Serve on mini buns with toppings.

Assemble Beef Sliders

Prepare graham cracker crust by mixing crumbs with melted butter and press into mini muffin tins. For the filling, beat cream cheese, sugar, and vanilla. Pour into crusts and bake at 325°F (163°C) for 15-20 minutes. Chill before serving.

Prepare Mini Cheesecakes

Prepare tartlet shells using shortcrust pastry. Fill with pastry cream and top with assorted fresh fruits. Glaze with apricot jam to give a shiny finish.

Make Fruit Tartlets

Chill white and red wine in a cooler. Set up a beverage station with glasses for wine, sparkling water, and coffee. Keep coffee hot in an urn for easy serving.

Serve Beverages

Stuffed Mushrooms

Mini Caprese Skewers

Shrimp Cocktail

Grilled Chicken Skewers

Vegetarian Pasta Salad

Beef Sliders

Mini Cheesecakes

Fruit Tartlets

White Wine

Red Wine

Sparkling Water

Coffee

Choose a bottle of red wine, such as Merlot or Cabernet Sauvignon, and a bottle of white wine, such as Chardonnay or Sauvignon Blanc.

Select the Wines

Ensure that your entrees (beef, chicken, fish, and vegetarian options) are cooked and ready to serve.

Prepare the Entrees

Arrange the dining table with wine glasses, ensuring each guest has a glass for either red or white wine.

Set the Table

Once the guests are seated, ask them whether they would prefer red or white wine. Pour approximately 5 oz (150 ml) of wine into each glass.

Pour the Wine

As you serve each entree, explain the wine pairing: red wine pairs well with beef and chicken, while white wine complements fish and vegetarian dishes.

Introduce the Pairings

Red Wine (e.g., Merlot, Cabernet Sauvignon)

White Wine (e.g., Chardonnay, Sauvignon Blanc)

Beef Entree

Chicken Entree

Fish Entree

Vegetarian Entree

Set up a designated bar area where guests can access the drinks. Ensure there are tables for mixing drinks and serving.

Prepare the Bar Area

Pour each liquor (vodka, gin, rum, tequila, whiskey) into separate bottles or pitchers for easy serving.

Arrange Liquors

Place the beer (pale ale, lager, stout) and wine (red and white) in a cooler or ice bucket to keep them chilled.

Chill Beer and Wine

Open the bottles of cola, lemon-lime soda, ginger ale, orange juice, and cranberry juice and place them in the bar area for easy access.

Prepare Soft Drinks and Juices

Allow guests to serve themselves from the bar. Provide glassware, ice, and garnishes like lemon wedges or cocktail cherries.

Serve Drinks

Offer suggestions for mixing drinks, such as vodka with cranberry juice, gin and tonic (with lime), or whiskey sour.